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    The Heirloom Pantry » Recipe Index » Brunch

    Breakfast Hash with Sweet Potatoes and Eggs

    Published: Feb 22, 2022 · Modified: Aug 3, 2022 by Kathleen Higashiyama · The following content may contain affiliate links. When you click and shop the links, we receive a commission.

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    Sweet potato breakfast hash and eggs Pinterest.
    Sweet potato breakfast hash and eggs Pinterest.

    Breakfast Hash with Sweet Potatoes and Eggs is a savory gluten-free breakfast full of bright flavors. It features sweet potatoes, crispy bacon, vibrant vegetables, melted cheese, and yolky eggs. This easy one pan dish is perfect for a lazy weekend or to satisfy a weekday craving.

    Breakfast hash with sweet potatoes, eggs, and avocado in a white Le Creuset braiser.
    Sweet potato breakfast hash and yolky eggs.

    Sweet potato hash is easy to make and only requires minimal skill. It's perfect if you are beginner cook or just don't feel like working hard in the kitchen. Not only is this hash easy and hearty, it's also healthier than typical hash because it has a sweet potato and vegetable base. The ingredients are also customizable so you can adjust the recipe to your preference.

    About this Breakfast Hash Recipe

    • Taste - The combination of bacon, eggs, veggies, sweet potatoes make the perfect breakfast flavor medley.
    • Texture - The sweet potatoes and cheese are soft while the veggies and bacon are crispy and crunchy. The eggs add a creamy richness.
    • Effort - Preparing the ingredients requires some time, but once they are ready, you just have to wait for the ingredients to bake.
    • Time - It takes about 15 minutes to chop and par-cook the ingredients. Then another 30 minutes to pan fry and bake.
    Jump to:
    • About this Breakfast Hash Recipe
    • What is Breakfast Hash?
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • How to Store Sweet Potato Hash
    • Top tips
    • Did You Like This Sweet Potato Recipe?
    • Breakfast Hash with Sweet Potatoes and Eggs
    • How to Store Sweet Potato Hash
    • Top tips
    • Food safety

    What is Breakfast Hash?

    The name hash comes from the French word hacher, meaning to chop. Hash traditionally consists of chopped potatoes, meat, and onions and originated as a way to use leftovers. One of the most popular types of hash involves corned beef. We put our own spin on this traditional breakfast by replacing corned beef with crispy bacon, potatoes with sweet potatoes, and onions with shallots. We also add a bunch of other ingredients to give our hash a unique flavor.

    Ingredients

    Ingredients for breakfast sweet potato hash (bell peppers, onion, cheddar cheese, eggs, avocado, green onion, salt, pepper, sweet potatoes, spinach).
    Ingredients for Breakfast Hash with Sweet Potatoes and Eggs.
    • Large sweet potatoes - Sweet potatoes are sweeter and more nutritious than typical potatoes.
    • Bacon - Bacon provides savory flavor crystals in each bite.
    • Bell pepper - Green or red bell pepper adds a rich and bright flavor when caramelized in the bacon fat.
    • Shallots - Shallots have the flavor of a mild onion without the bite.
    • Green onions - Green onion adds a spicy and aromatic bite to the dish.
    • Spinach - Spinach is nutritious and adds a mild and herby flavor.
    • Cheddar cheese - Cheddar adds a sharpness and savoriness to the hash.
    • Eggs - Crack eggs on top of the hash to cook them, then enjoy the way the eggs combine with the other ingredients.
    • Avocado - Avocados are rich in fiber and healthy fats and add a buttery and creamy accent.
    • Freshly cracked black pepper - Black pepper adds a hint of spice to the hash.
    • Sea salt - Salt accentuates the other flavors in the recipe.
    • Hot sauce - Enjoy this dish with your favorite hot sauce for an added kick.
    • Ketchup - Ketchup is vinegary, sweet, and balances the savory flavors of the dish.

    See recipe card for quantities.

    Instructions

    Steps to make Breakfast hash with sweet potatoes. including cooking sweet potato cubes, bacon, onions, and bell pepper.
    Easy steps to make Breakfast Hash with Sweet Potatoes and Eggs.
    • Preheat the oven - Preheat the oven to 400°F.
    • Parboil the potatoes - In a large deep pan or pot, boil cubed sweet potatoes in water with a splash of vinegar and a pinch of salt until just tender, about 5 minutes. The vinegar will create a thin crust on the potatoes, which helps the potatoes hold their shape when fried. The salt gives the potatoes more flavor. Completely drain the sweet potatoes in a colander shaking off any excess water and set aside.
    • Cook bacon - Place the bacon in a single layer in a large skillet or braiser. Cook the bacon in the skillet over medium heat until the fat renders and the bacon begins to brown, tossing occasionally. Remove the bacon from the skillet and set side.
    • Fry sweet potatoes - Add the diced sweet potatoes, salt, and pepper to taste and toss in the mixture until well coated in the oil. Once the sweet potatoes start to become crispy, add the onion and bell pepper to the pan, using a spoon to toss it in the leftover bacon oil. After a couple of minutes in, fold in the spinach so it wilts. Once the onions and bell pepper soften and become fragrant and the ingredients become crispy, turn off the heat and fold in the bacon, cheddar cheese, and chives, and season with more salt and pepper.
    Steps to make sweet potato breakfast hash, including cooking spinach, mixing in cheese, bacon, and green onion, and baking eggs.
    Easy steps to bake cheesy breakfast hash with eggs.
    • Add and cook eggs - Use a spoon to make wells in the sweet potato mixture. Carefully crack the eggs one at a time and add an egg to each well. Place the skillet in the oven and let it cook for about 7 minutes, or until the eggs just set and maintain a runny yolk. Cook longer if you prefer a more well-done egg. Alternatively, keep the skillet on the stovetop, place a lid on top of the skillet, and cook on low heat until the eggs cook.
    • Garnish and serve - Remove the skillet from the oven and sprinkle with more chives. Serve immediately with sliced or smashed avocado, hot sauce, and ketchup.

    Substitutions

    • Regular Potatoes - Use regular potatoes instead of sweet potatoes if you prefer a less sweet potato. If you use regular potatoes, use Yukon gold potatoes or russet potatoes to ensure that they turn out both creamy and crispy.
    • Hash browns - Replace potatoes with frozen hash browns if you don't have regular potatoes at home or just want to use frozen hash browns.
    • Cheese - If you want a spicier cheese, use pepper jack cheese. Monterey jack will also be delicious.
    • Vegetarian - Omit the bacon to make this recipe vegetarian.
    • Vegan - Omit eggs and bacon to make this recipe vegan and dairy free. If you make this recipe vegan, you can add black beans or soy chorizo (soyrizo) for extra vegan protein.
    • Sausage or flank steak - Replace bacon with chopped sausage or cubed flank steak for a heartier meat or if you just prefer the taste of sausage or steak to bacon.
    • Ground Turkey - Replace bacon with ground turkey for a healthier and leaner meat.
    • Onions - Sauté onions before adding the potatoes to add the classic sharp flavor.
    • Kale - Replace spinach with Kale if you prefer the slightly more bitter taste of kale to spinach.

    Variations

    • Spicy - Add red pepper flakes, chopped jalapeños, smoked paprika, or banana peppers while cooking to imbue extra heat into the dish.
    • Eggs - Enjoy this dish with your favorite types of eggs like our soft boiled jammy eggs or scrambled eggs.
    • Garlic - Cook two garlic cloves or add garlic powder to add the classic aromatic flavor.
    • Basil - Fresh torn basil adds extra brightness to the dish.
    • Radish - Add sliced radish for extra zest and spice.
    • Salsa - This recipe will also taste great with you favorite salsa.
    • Sour Cream - Sour cream adds a sour and tangy taste.
    • Zucchini - Add chopped zucchini for a mild and slightly bitter addition.

    Equipment

    This breakfast sweet potatoes recipe requires common kitchen essentials. For this recipe, cook the ingredients a non-stick pan or standard skillet, or cast-iron skillet. You will also need a silicone baking spatula, whisk or fork, mixing bowls, tongs, colander, a knife, cutting board, wooden spoon and a serving bowl.

    To explore more kitchen items to make your kitchen complete, head to our Kitchen Essentials Shop.

    Sweet potato breakfast has plated with Sriracha.
    Serve sweet potato hash with your favorite hot sauce or ketchup.

    How to Store Sweet Potato Hash

    If you have leftover sweet potato breakfast hash, store it in an air-tight container in the refrigerator. In order to reheat it, heat the leftovers in a skillet over low-medium heat with a tablespoon of olive oil to maintain the crispy texture.

    Top tips

    • If you decide to cook the eggs over the stovetop, keep the pan over low to medium heat and use a lid so the eggs cook but the hash beneath them doesn't burn.
    • Cut the sweet potatoes in 1 inch or less uniform cubes to ensure that they get crispy on the outside but still have a soft center.
    • Use a yellow onion or white onion and not a sweet onion. These two onions hold their shape and do not release as much sugar, which can burn. 

    Did You Like This Sweet Potato Recipe?

    If you loved this sweet potato breakfast, rate and comment below! For more easy and related breakfast recipes check these out:

    • Scrambled Eggs with Cheese, Tomatoes, and Arugula
    • Breakfast Fried Rice with Spam, Bacon, and Eggs
    • Bacon and Egg Breakfast Rice Bowl
    • Spam, Eggs, and Rice

    For more potato recipes, check these out:

    • Pan Fried Potatoes with Herbs
    • Bacon Cheddar Hasselback Potatoes
    • Roasted Garlic Mashed Potatoes (Fluffy & Creamy)
    • Miso Mashed Potatoes
    Breakfast hash with sweet potatoes in a white Le Creuset braiser/skillet with eggs and avocado.
    Print Recipe Pin Recipe
    5 from 4 votes

    Breakfast Hash with Sweet Potatoes and Eggs

    Breakfast Hash with Sweet Potatoes and Eggs is a savory gluten-free breakfast full of bright flavors. It features sweet potatoes, crispy bacon, vibrant vegetables, melted cheese, and fried eggs. This easy one pan dish is perfect for a lazy weekend or to satisfy a weekday craving.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Breakfast, Brunch
    Cuisine: American
    Servings: 4
    Calories: 604kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 Braiser
    • 1 Skillet
    • 1 pot
    • 1 chefs knife
    • 1 cutting board
    • 1 colander

    Ingredients 

    • ½ tablespoon white vinegar
    • 1 lb sweet potatoes diced into ¾ to 1 inch cubes washed with skin on, about 2 medium sweet potatoes
    • 6 oz bacon cut into 1 inch pieces
    • sea salt
    • freshly cracked black pepper
    • 1 yellow or white onion chopped
    • 1 bell pepper chopped
    • 3 green onions sliced, or chives
    • 1 cup spinach chopped
    • ½ cup cheddar shredded
    • 4-6 eggs

    For Serving

    • 1 avocado sliced
    • hot sauce
    • ketchup

    Instructions

    • Preheat the oven - Preheat the oven to 400°F.
    • Parboil the potatoes - In a large deep pan or pot, boil cubed sweet potatoes in water with a splash of vinegar and a pinch of salt until just tender, about 5 minutes. The vinegar will create a thin crust on the potatoes, which helps the potatoes hold their shape when fried. The salt gives the potatoes more flavor. Completely drain the sweet potatoes in a colander shaking off any excess water and set aside.
      ½ tablespoon white vinegar, sea salt, 1 lb sweet potatoes diced into ¾ to 1 inch cubes
    • Cook bacon - Place the bacon in a single layer in a large skillet or braiser. Turn on the heat to medium to cook the bacon until the fat renders and the bacon begins to brown, tossing occasionally. Remove the bacon from the skillet and set side.
      6 oz bacon
    • Fry sweet potatoes - Add the sweet potatoes, salt, and pepper to taste and toss in the mixture until well coated in the oil. Once the sweet potatoes start to become crispy, add the onion and bell pepper to the pan, using a spoon to toss it in the leftover bacon oil. After a couple of minutes in, fold in the spinach so it wilts. Once the onions and bell pepper soften and become fragrant and the ingredients become crispy, turn off the heat and fold in the bacon, cheddar cheese, and green onions, and season with more salt and pepper.
      1 lb sweet potatoes diced into ¾ to 1 inch cubes, sea salt, freshly cracked black pepper, 1 yellow or white onion, 1 bell pepper, 3 green onions, 1 cup spinach, ½ cup cheddar
    • Add and cook eggs - Use a spoon to make wells in the sweet potato mixture. Carefully crack the eggs one at a time and add an egg to each well. Place the skillet in the oven and let it cook for about 7 minutes, or until the eggs just set and maintain a runny yolk. Cook longer if you prefer a more well-done egg. Alternatively, keep the skillet on the stovetop, place a lid on top of the skillet, and cook on low heat until the eggs cook.
      4-6 eggs
    • Garnish and serve - Remove the skillet from the oven and sprinkle with more sliced green onions. Serve immediately with sliced avocado, hot sauce, and ketchup.
      1 avocado, hot sauce, ketchup

    Notes

    How to Store Sweet Potato Hash

    If you have leftover sweet potato breakfast hash, store it in an air-tight container in the refrigerator. In order to reheat it, heat the leftovers in a skillet over low-medium heat with a tablespoon of olive oil to maintain the crispy texture.

    Top tips

    • Cut the sweet potatoes in 1 inch or less uniform cubes to ensure that they get crispy on the outside but still have a soft center.
    • Use a yellow onion or white onion and not a sweet onion. These two onions hold their shape and do not release as much sugar, which can burn. 

    Nutrition

    Calories: 604kcal | Carbohydrates: 9g | Protein: 11g | Fat: 59g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 219mg | Sodium: 226mg | Potassium: 463mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2088IU | Vitamin C: 47mg | Calcium: 148mg | Iron: 2mg
    Keyword: breakfast sweet potatoes, hash brown sweet potato, hash browns sweet potato, potato hash, skillet hash, sweet potato breakfast, sweet potato breakfast hash, sweet potato breakfast skillet, sweet potato hash, sweet potato hash brown, sweet potato hash recipe, sweet potato hash with eggs
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

    Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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